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Last Updated on November 29, 2020

Pumpkin spice marshmallows are a must for Fall. The sticky sweet softness of a marshmallow mixed with cinnamon, nutmeg, and allspice, are a delight to eat.

When I shared that I was going to make pumpkin spice marshmallows with my guys, Mr. Bejelly’s ear perked up.

This was a surprise to me as he also isn’t big into pumpkin  The little will eat anything sweet and I just love to hear him say “It’s good” and then watch him rub his little belly when he tries one of my recipes for the first time.

Last weekend we went out to our favorite farm to wander through the corn maze and each pick a fresh pumpkin to decorate for Halloween.  Seriously this is one of my favorite family traditions that I look forward to every single year.

Most people don’t realize that pumpkin is one of the best sources of beta-carotene which you body converts into Vitamin A.  It’s also a food that supports heart health as it also contains fiber and potassium.

You would think that making homemade marshmallows was hard, but really, it just takes patience like most other things in life.

This recipe uses a touch of pumpkin to give it a more authentic flavor and lots of pumpkin spice.

When I was cutting this up for the photo, the scent of the spices was overwhelming in a good way. Mr. Bejelly told me they tasted like the holidays and that they would work well in hot chocolate, dirty chai or tea, of all things (with booze mind you).

Learn more why gelatin is the one super food you can not afford to miss out on here.

So on to how to make Pumpkin Spice Marshmallows

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Yield: 12

Pumpkin Spice Marshmallows

Prep Time: 5 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 20 minutes

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Ingredients

Parchment paper

• 1 teaspoon pumpkin spice

marshmallows

• 1 cup water
• 2 tablespoons pumpkin puree
• 3 tablespoons gelatin
• 1 cup honey
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon sea salt
• 1/2 teaspoon pure vanilla extract

Instructions

1. Line a 8 x 8 baking dish with parchment paper. Spread the pumpkin spice on the surface of the pan.
2. In a large pot add the water and warm and then whisk in the gelatin until frothy.
3. Add in the pumpkin purees, vanilla extract, sea salt, pumpkin spice and honey and whisk until well combined.
4. Remove from the stove.
5. Using a hand held beater on high, blend the mixture until it become light and fluffy and lightens in color. The mixture should also coat the beaters but not be stiff (meaning it may drip slightly). This can take 10 to 12 minutes.
6. Pour the mixture into your lined baking pan and place in your fridge to firm up for 2 to 3 hours.

Nutrition Information:

Yield:

12

Serving Size:

12 Servings
Amount Per Serving: Calories: 93Sodium: 102mgCarbohydrates: 23gSugar: 23gProtein: 1g

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